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Wu C, Gao F, Jia J, Guo L, Zhang C, Qian JY. Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Food Chem 2024; 450:139336. [PMID: 38640540 DOI: 10.1016/j.foodchem.2024.139336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/30/2024] [Accepted: 04/09/2024] [Indexed: 04/21/2024]
Abstract
The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Fan Gao
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Juan Jia
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Lunan Guo
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China.
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2
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Wang B, Zheng H, Yang Y, Bian X, Ma C, Zhang Y, Liu X, Wang Y, Zhang G, Sun S, Zhang N. Effect of different chain-length fatty acids on the retrogradation properties of rice starch. Food Chem 2024; 461:140796. [PMID: 39153371 DOI: 10.1016/j.foodchem.2024.140796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/19/2024]
Abstract
In order to delay the retrogradation of rice starch, the effects of three different chain length fatty acids (lauric acid, myristic acid and palmitic acid) on rice starch were studied. The fatty acids with longer carbon chains had strong steric hindrance and hydrophobicity, which formed a more compact structure in the helical cavity of amylose, and significantly reduced degree of expansion, migration of water, short-range ordered structure, number of double helical structures and crystallinity. These structural changes endowed the rice starch-long chain fatty acid complexes with better gel viscosity, liquid fluidity and thermal stability than in the rice starch-short chain fatty acid complexes. The results showed that fatty acids with longer chain length inhibited the retrogradation of rice starch, most obviously when 5% palmitic acid was added. This study provides an important reference for the processing of rice starch-based foods.
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Affiliation(s)
- Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Huixin Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yan Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Sihui Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
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3
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Wu C, Wang W, Jia J, Guo L, Zhang C, Qian JY. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Int J Biol Macromol 2024; 266:131269. [PMID: 38556228 DOI: 10.1016/j.ijbiomac.2024.131269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/18/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
The study investigated the effect of removing protein and/or lipid on the physicochemical characteristics and digestibility of sand rice flour (SRF). Morphological images showed that protein removal had a greater impact on exposing starch granules, while lipids acted as an adhesive. The treatment altered starch content in SRF samples, leading to increased starch crystallinity, denser semi-crystalline region, lower onset gelatinization temperature (To), higher peak viscosity and gelatinization enthalpy (ΔH), where Protein removal showed a more pronounced effect on altering physicochemical properties compared to lipid removal. The research revealed a positive correlation between rapidly digestible starch (RDS), maximum degree of starch hydrolysis (C∞), digestion rate constant (k) values and 1047/1022 cm-1 ratio, showing a strong connection between short-range structure and starch digestibility. The presence of endogenous proteins and lipids in SRF hinder digestion by restricting starch swelling and gelatinization, and physically obstructing enzyme-starch interaction. Lipids had a greater impact on starch digestibility than proteins, possibly due to their higher efficacy in reducing digestibility, higher lipid content with greater potential to form starch-lipid complexes. This study provides valuable insights into the interaction between starch and proteins/lipids in the sand rice seed matrix, enhancing its applicability in functional and nutritional food products.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
| | - Weizhen Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Juan Jia
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Lunan Guo
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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4
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Li S, Wang Z, Feng D, Pan Y, Li E, Wang J, Li C. The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols. Carbohydr Polym 2024; 330:121785. [PMID: 38368080 DOI: 10.1016/j.carbpol.2024.121785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/19/2024]
Abstract
The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (∼ 8 °C), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.
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Affiliation(s)
- Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Zihan Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Duo Feng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Yujun Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.
| | - Cheng Li
- School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
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5
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Wang K, Tan C, Tao H, Yuan F, Guo L, Cui B. Effect of different screw speeds on the structure and properties of starch straws. Carbohydr Polym 2024; 328:121701. [PMID: 38220338 DOI: 10.1016/j.carbpol.2023.121701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/16/2024]
Abstract
To illustrate the action mechanism of screw speed on the performance of starch-based straws during the extrusion process, starch-based straws at different screw speeds were prepared using a twin-screw extruder and the structures and characteristics were compared. The results indicated that as screw speeds improved from 3 Hz to 13 Hz, the A chain of amylopectin increased from 25.47 % to 28.87 %, and the B3 chain decreased from 6.34 % to 3.47 %. The absorption peak of hydroxyl group shifted from 3296 cm-1 to 3280 cm-1. The relative crystallinity reduced from 13.49 % to 9.89 % and the gelatinization enthalpy decreased from 3.5 J/g to 0.2 J/g. The performance of starch straws did not increase linearly with increasing screw speeds. The starch straw produced at screw speed of 7 Hz had the largest amylose content, the highest gelatinization temperature, the minimum bending strength, and the lowest water absorption rate in hot water (80 °C). Screw speed had a remarkable impact on the mechanical strength, toughness and hydrophobicity of starch-based straws. This study revealed the mechanism of screw speed on the mechanical strength and water resistance of starch straws in the thermoplastic extrusion process and created the theoretical basis for the industrial production of starch-based straws.
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Affiliation(s)
- Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Fang Yuan
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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6
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Carvajal-Mena N, Tabilo-Munizaga G, Pérez-Won M, Herrera-Lavados C, Moreno-Osorio L. Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins. Food Res Int 2024; 179:114035. [PMID: 38342515 DOI: 10.1016/j.foodres.2024.114035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
This study evaluated the influence of starch-protein interactions on the chemical properties and digestibility of a 3D-printed gel based on salmon by-product protein. Changes in the starch-protein interactions of the stable cornstarch (CS, 15%) and salmon protein isolate (SPI, 4%-12%) printable gels during the in vitro gastrointestinal digestion process were studied by principal component analysis. Protein-rich printed gels increased resistant starch content by 18.05%. Changes in chemical properties and the starch-protein concentration of the gels during the digestion process were highly correlated. The CS-SPI gels in the gastric and intestinal phases exhibited lower α-helix/β-sheet ratio and fluorescence intensity values, whereas surface hydrophobicity increased. This resulted in more ordered structures with a high level of molecular interaction that inhibited enzymatic hydrolysis. This study provides crucial information about the transformations of starch-protein interactions during the digestibility of 3D-printed food matrices as an alternative source of nutrients with a high nutritional quality.
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Affiliation(s)
- Nailín Carvajal-Mena
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Mario Pérez-Won
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Luis Moreno-Osorio
- Department of Basic Sciences, Faculty of Scinces, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
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7
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Cui XR, Wang YS, Chen Y, Mu HY, Chen HH. Effects of wheat protein on hot-extrusion 3D-printing performance and the release behaviours of caffeic acid-loaded wheat starch. Int J Biol Macromol 2024; 258:129097. [PMID: 38158066 DOI: 10.1016/j.ijbiomac.2023.129097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 11/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
In this study, the effects of wheat protein (WP) on the hot-extrusion 3D-printing (HE-3DP) performance of wheat starch (WS) gels, as well as effects of such gels on the encapsulation of caffeic acid, were investigated for the first time. The HE-3DP results show that the addition of WP can reduce print-line width and improve printing accuracy and fidelity, and the best printing results were achieved when using gels with 10 % WP. The rheological results show that WP reduced the gels' linear viscoelastic region (LVR), yield stress (τy), flow stress (τf) and consistency factor (K) but increased their structural recovery rate, which facilitated smooth extrusion during 3D printing and, thus, improved printing accuracy. The analysis of X-ray diffraction and small-angle X-ray scattering indicates that adding WP to WS could increase the mass fractal dimension and lead to denser gel network structures. The results regarding release kinetics demonstrate that the maximum release of caffeic acid from gels decreased by 28 % with the addition of WP, indicating slow-release behaviour. This study provided valuable information about processing wheat products via 3D printing.
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Affiliation(s)
- Xin-Ru Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yan Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hong-Yan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China; Bathurst Future Agti-Tech Institute, Qingdao Agricultural University, Qingdao, China.
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8
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Zhang Y, Wu F, Wang J, Xu M, Cao S, Hu Y, Luan G. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough. Food Chem 2024; 433:137351. [PMID: 37688829 DOI: 10.1016/j.foodchem.2023.137351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/29/2023] [Accepted: 08/28/2023] [Indexed: 09/11/2023]
Abstract
To improve the viscoelasticity of zein in gluten-free dough, ethanol-plasticization and extrusion modification were employed. The peak viscosity of UZS (unextruded zein-starch) flour and EZS (extruded zein-starch) flour with ethanol (10 %, v/v) increased from 1340.0 to 1996.5 mPa·s and 1336.3 to 2291.5 mPa·s, and the bound bromophenol blue increased from 7.1 μg to 10.6 μg and 5.3 μg to 5.9 μg, respectively. Ethanol-plasticization enhanced zein's hydrophobic interactions and promoted zein network development, thus improving dough compatibility. However, the dense structure of the extruded zein made ethanol inaccessible to the interior, and the structural improvement on extruded zein-starch dough was limited. A model was developed to explain the influences of extrusion and ethanol-plasticization on the behavior of zein in the dough. Extrusion reduces the fiber-forming ability of zein, while ethanol-plasticization facilitates extensive fibrous network formation. This study provides a sound basis for the development of zein in gluten-free foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Fengyan Wu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jieru Wang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Miaojie Xu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shan Cao
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China.
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9
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Song B, Xu X, Hou J, Liu M, Yi N, Zhao C, Liu J. Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends. Int J Biol Macromol 2024; 254:127827. [PMID: 37926314 DOI: 10.1016/j.ijbiomac.2023.127827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/30/2023] [Accepted: 10/25/2023] [Indexed: 11/07/2023]
Abstract
The interaction between starch and protein during food processing is crucial for controlling food quality. This study aims to understand the interactions between corn starch and black bean protein isolate (BBPI) at various gelatinization phases and their effects on the physicochemical properties of the blends. BBPI reduced the rheological properties of the corn starch/BBPI mixed system during gelatinization, increasing light transmittance and gelatinization temperature, while decreasing total viscosity and enthalpy change. The changes in starch and protein microstructure during gelatinization indicated that BBPI adhered to the starch particle surface or partially penetrated the swollen starch particles. Fourier transform infrared spectroscopy (FT-IR) revealed that BBPI decreased the number of hydrogen bonds within starch, with no newly formed functional groups in the mixed system. Furthermore, BBPI reduced the composite relative crystallinity (RC). The effect of protein addition on water migration in the mixed system demonstrates that protein and starch compete for water during gelatinization, preventing water molecules from diffusing into starch particles.
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Affiliation(s)
- Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
| | - Jingyao Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Ning Yi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
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10
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Feng H, Li T, Zhou Y, Lyu Q, Chen L, Wang X, Ding W. Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration. Foods 2023; 12:4509. [PMID: 38137313 PMCID: PMC10743254 DOI: 10.3390/foods12244509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/09/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.
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Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Ting Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - You Zhou
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
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11
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Wan L, Wang X, Liu H, Xiao S, Ding W, Pan X, Fu Y. Retrogradation inhibition of wheat starch with wheat oligopeptides. Food Chem 2023; 427:136723. [PMID: 37385058 DOI: 10.1016/j.foodchem.2023.136723] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 06/18/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiuyun Pan
- Yiyantang (Yingcheng) Healthy Salt Manufacturing Co. LTD, Yingcheng 432400, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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12
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Zhang Y, Qin Y, Liang Q, Hu Y, Luan G. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough. Food Res Int 2023; 173:113465. [PMID: 37803788 DOI: 10.1016/j.foodres.2023.113465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Zein has gluten-like viscoelasticity, but its use is limited due to high glass transition temperature (Tg). To break the temperature limitation of zein-starch dough, microwave heating was used to pre-gelatinize a partial of the starch with zein, and then the remaining was added and kneaded to form a dough. Pre-gelatinized doughs formed by rice starch (PRS), zein-starch (PUZS), and extruded zein-starch (PEZS) were included in this study. The thermal, morphological, rheological, and secondary structural properties of the dough were investigated. The results showed that zein and starch formed a composite gel network and firmly bound starch granules, which improved the dough properties with a smooth surface and compact internal structure, increased strain tolerance, and decreased stiffness. Unextruded zein was distributed uniformly and had strong interactions with the starch. Extruded zein tended to form large particles and had limited interaction with starch but improved dough extensibility. Microwave pre-gelatinization increased the stability of the secondary structure of zein and maintained the viscoelasticity of dough below zein's Tg, which provided a safe and effective way to break the temperature limitation of zein as a structural protein used in foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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13
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Li W, Sun S, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents. Int J Biol Macromol 2023; 249:125971. [PMID: 37494995 DOI: 10.1016/j.ijbiomac.2023.125971] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/06/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy (13C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability. RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
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Affiliation(s)
- Wendong Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Shenglin Sun
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Caiming Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
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14
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Wang S, Wu M, Zhong S, Sun J, Mao X, Qiu N, Zhou F. A Rapid and Quantitative Method for Determining Seed Viability Using 2,3,5-Triphenyl Tetrazolium Chloride (TTC): With the Example of Wheat Seed. Molecules 2023; 28:6828. [PMID: 37836671 PMCID: PMC10574412 DOI: 10.3390/molecules28196828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Current colorimetric methods for quantitative determination of seed viability (SV) with 2,3,5-triphenyl tetrazolium chloride (TTC) have been plagued by issues of being cumbersome and time-consuming during the experimental process, slow in extraction and staining, and exhibiting inconsistent results. In this work, we introduced a new approach that combines TTC-staining with high-temperature extraction using dimethyl sulfoxide (DMSO). The optimization of the germination stage, TTC-staining method, and 1,3,5-triphenylformazan (TTF) extraction method were meticulously carried out as follows: When the majority of wheat seeds had grown the radicle, and the length of radicles was approximately equal to the seed length (24 h-germination), 2 g germinating seeds were placed into a beaker (20 mL) containing 5 mL 10 g·L-1 TTC solution. The seeds were stained with TTC in the dark at 25 °C for 1 h. Following the staining, 1 mL 1 mol·L-1 H2SO4 was added to stop the reaction for 5 min. The H2SO4 solution was then removed, and the seeds were gently rinsed with deionized water. Subsequently, the TTF produced in the seeds was extracted directly with 5 mL DMSO solution at 55 °C for 1 h. The absorbance of the extract was measured at 483 nm, and the index of SV was calculated according to a predetermined TTC calibration curve and expressed by mg TTC·g-1 (seed)·h-1. The new method has been demonstrated to be rapid, stable, and highly sensitive, as evidenced by the accurate measurement of seed viability with different aging degrees.
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Affiliation(s)
- Shuonan Wang
- College of Life Sciences, Qufu Normal University, Qufu 273165, China
| | - Mengmeng Wu
- Shandong Freshwater Fisheries Research Institute, Jinan 250013, China
| | - Sunyaxin Zhong
- College of Life Sciences, Qufu Normal University, Qufu 273165, China
| | - Jing Sun
- College of Life Sciences, Qufu Normal University, Qufu 273165, China
| | - Xinyue Mao
- College of Life Sciences, Qufu Normal University, Qufu 273165, China
| | - Nianwei Qiu
- College of Life Sciences, Qufu Normal University, Qufu 273165, China
| | - Feng Zhou
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
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15
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Li N, Li H, Liu Z, Lv S, Xie S, Shi C, Wu Y. Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing. Polymers (Basel) 2023; 15:3736. [PMID: 37765590 PMCID: PMC10534416 DOI: 10.3390/polym15183736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP-potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.
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Affiliation(s)
- Na Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Shuang Lv
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Suya Xie
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Chunyang Shi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (Z.L.); (S.L.); (S.X.); (C.S.)
| | - Yue Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
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16
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Wang J, He Y, Li X, Xie Y, Wang X, Zhu D, Liu H. Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4850-4857. [PMID: 36917022 DOI: 10.1002/jsfa.12553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/10/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products. RESULTS We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPS-treated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation. CONCLUSION The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jian Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yutang He
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Xuyang Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yumei Xie
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xinran Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
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17
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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18
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Sun W, Wan L, Che G, Xu P, Wang H, Qu T. Design and Experiment of Capacitive Rice Online Moisture Detection Device. SENSORS (BASEL, SWITZERLAND) 2023; 23:5753. [PMID: 37420918 PMCID: PMC10304788 DOI: 10.3390/s23125753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 07/09/2023]
Abstract
To solve the problems of poor stability and low monitoring precision in the online detection of rice moisture in the drying tower, we designed an online detection device for rice moisture at the outlet of the drying tower. The structure of a tri-plate capacitor was adopted, and the electrostatic field of the tri-plate capacitor was simulated using COMSOL software. A central composite design of three factors and five levels was carried out with the thickness, spacing, and area of the plates as the influencing factors and the capacitance-specific sensitivity as the test index. This device was composed of a dynamic acquisition device and a detection system. The dynamic sampling device was found to achieve dynamic continuous sampling and static intermittent measurements of rice using a ten-shaped leaf plate structure. The hardware circuit of the inspection system with STM32F407ZGT6 as the main control chip was designed to realize stable communication between the master and slave computers. Additionally, an optimized BP neural network prediction model based on the genetic algorithm was established using the MATLAB software. Indoor static and dynamic verification tests were also carried out. The results showed that the optimal plate structure parameter combination includes a plate thickness of 1 mm, plate spacing of 100 mm, and relative area of 18,000.069 mm2 while satisfying the mechanical design and practical application needs of the device. The structure of the BP neural network was 2-90-1, the length of individual code in the genetic algorithm was 361, and the prediction model was trained 765 times to obtain a minimum MSE value of 1.9683 × 10-5, which was lower than that of the unoptimized BP neural network with an MSE of 7.1215 × 10-4. The mean relative error of the device was 1.44% under the static test and 2.103% under the dynamic test, which met the accuracy requirements for the design of the device.
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Affiliation(s)
- Wensheng Sun
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Lin Wan
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Heilongjiang Provincial Key Laboratory of Intelligent Agricultural Machinery Equipment, Daqing 163319, China
| | - Gang Che
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Heilongjiang Provincial Key Laboratory of Intelligent Agricultural Machinery Equipment, Daqing 163319, China
| | - Ping Xu
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Hongchao Wang
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Tianqi Qu
- Department of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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19
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Wu C, Gong X, Zhang J, Zhang C, Qian JY, Zhu W. Effect of rice protein on the gelatinization and retrogradation properties of rice starch. Int J Biol Macromol 2023:125061. [PMID: 37247715 DOI: 10.1016/j.ijbiomac.2023.125061] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 05/31/2023]
Abstract
In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Fucheng Road 11, Beijing 100048, People's Republic of China
| | - Xin Gong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
| | - Wenzheng Zhu
- School of Tourism and Cuisine, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
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20
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Fan H, Zhu P, Hui G, Shen Y, Yong Z, Xie Q, Wang M. Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability. Food Chem 2023; 424:136342. [PMID: 37209438 DOI: 10.1016/j.foodchem.2023.136342] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/20/2023] [Accepted: 05/08/2023] [Indexed: 05/22/2023]
Abstract
Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation ratio of the TS/WPI mixture gradually decreased from 3683 cP to 2532 cP and from 80.65% to 30.51%, respectively. As the WPI content increased from 0% to 10%, the emulsion droplet size decreased gradually from 96.81 μm to 10.32 μm, and the storage modulus G' and stabilities of freeze-thaw, centrifugal, and storage increased gradually. Confocal laser scanning microscopy revealed that WPI and TS were mainly distributed at the oil-water interface and droplet interstice, respectively. Thermal treatment, pH, and ionic strength had little influence on the appearance but had different influences on the droplet size and G', and the rates of droplet size and G' increase under storage varied with different environmental factors.
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Affiliation(s)
- Huan Fan
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Peilei Zhu
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Gan Hui
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Yue Shen
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Zongjie Yong
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Qingling Xie
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
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21
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Xie S, Li H, Li N, Liu Z, Xu D, Hu L, Mo H. Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks. Foods 2023; 12:foods12091755. [PMID: 37174294 PMCID: PMC10177975 DOI: 10.3390/foods12091755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.
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Affiliation(s)
- Suya Xie
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Hongbo Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Na Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Xu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
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22
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Zhai J, Li X, Svensson B, Jin Z, Bai Y. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme. Molecules 2023; 28:molecules28083522. [PMID: 37110757 PMCID: PMC10141220 DOI: 10.3390/molecules28083522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.
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Affiliation(s)
- Jinxing Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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23
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Ji S, Zeng Q, Xu M, Li Y, Xu T, Zhong Y, Liu Y, Wang F, Lu B. Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops. Int J Biol Macromol 2023; 241:124448. [PMID: 37060974 DOI: 10.1016/j.ijbiomac.2023.124448] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 04/09/2023] [Accepted: 04/11/2023] [Indexed: 04/17/2023]
Abstract
This study aims to reveal the variation in 3D printing performance of whole flour and starch gels as derived from different varieties of tuber crops including cassava, potato, and yam, along with its mechanism. The whole flour of the same tuber crops showed a higher branching degree, average molecular weight (R¯h), and the proportion of AM chains for 100 < X ≤ 1000 than its starch. Due to the higher degree of branching, the crystallinity of whole flour reached a higher level. In this circumstance, G2' of the dispersion system decreased, which facilitated smooth extrusion of ink from the nozzle, thus improving the precision of printing for the final product. Besides, a higher R¯h and the percentage of AM chains for 100 < X ≤ 1000 made it easier for the material to extrude, thus enhancing the printing accuracy of the product. The higher short-range ordered structure of whole flour also enhanced the printing performance of 3D printed products. This research contributes an effective solution to the selection of starch and whole flour for food 3D printing.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Qingxin Zeng
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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24
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Badia-Olmos C, Laguna L, Haros CM, Tárrega A. Techno-Functional and Rheological Properties of Alternative Plant-Based Flours. Foods 2023; 12:foods12071411. [PMID: 37048232 PMCID: PMC10094013 DOI: 10.3390/foods12071411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G′) values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G′ and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G′ values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products.
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25
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Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
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Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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26
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Matmin J, Ibrahim SI, Mohd Hatta MH, Ricky Marzuki R, Jumbri K, Nik Malek NAN. Starch-Derived Superabsorbent Polymer in Remediation of Solid Waste Sludge Based on Water–Polymer Interaction. Polymers (Basel) 2023; 15:polym15061471. [PMID: 36987251 PMCID: PMC10051928 DOI: 10.3390/polym15061471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/18/2023] Open
Abstract
The purpose of this study is to assess water–polymer interaction in synthesized starch-derived superabsorbent polymer (S-SAP) for the treatment of solid waste sludge. While S-SAP for solid waste sludge treatment is still rare, it offers a lower cost for the safe disposal of sludge into the environment and recycling of treated solid as crop fertilizer. For that to be possible, the water–polymer interaction on S-SAP must first be fully comprehended. In this study, the S-SAP was prepared through graft polymerization of poly (methacrylic acid-co-sodium methacrylate) on the starch backbone. By analyzing the amylose unit, it was possible to avoid the complexity of polymer networks when considering S-SAP using molecular dynamics (MD) simulations and density functional theory (DFT). Through the simulations, formation of hydrogen bonding between starch and water on the H06 of amylose was assessed for its flexibility and less steric hindrance. Meanwhile, water penetration into S-SAP was recorded by the specific radial distribution function (RDF) of atom–molecule interaction in the amylose. The experimental evaluation of S-SAP correlated with high water capacity by measuring up to 500% of distilled water within 80 min and more than 195% of the water from solid waste sludge for 7 days. In addition, the S-SAP swelling showed a notable performance of a 77 g/g swelling ratio within 160 min, while a water retention test showed that S-SAP was capable of retaining more than 50% of the absorbed water within 5 h of heating at 60 °C. The water retention of S-SAP adheres to pseudo-second-order kinetics for chemisorption reactions. Therefore, the prepared S-SAP might have potential applications as a natural superabsorbent, especially for the development of sludge water removal technology.
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Affiliation(s)
- Juan Matmin
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Centre for Sustainable Nanomaterials, Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Correspondence: ; Tel.: +60-7-5535581
| | - Salizatul Ilyana Ibrahim
- Centre of Foundation Studies, Universiti Teknologi MARA Cawangan Selangor, Kampus Dengkil, Dengkil 43800, Selangor, Malaysia
| | - Mohd Hayrie Mohd Hatta
- Centre for Research and Development, Asia Metropolitan University, Johor Bahru 81750, Johor, Malaysia
| | - Raidah Ricky Marzuki
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
| | - Khairulazhar Jumbri
- Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Perak, Malaysia
| | - Nik Ahmad Nizam Nik Malek
- Centre for Sustainable Nanomaterials, Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
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27
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Yu X, Wang L, Zhang J, Wang Z, Wang K, Duan Y, Xiao Z, Wang P. Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism. Carbohydr Polym 2023; 304:120513. [PMID: 36641194 DOI: 10.1016/j.carbpol.2022.120513] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/08/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
This work studied effects of different amounts of rice glutelin (RG) on physicochemical and structural properties of extruded rice starch (ERS) and explored the underlying mechanism of interaction between rice starch and RG upon extrusion processing. The results showed that the addition of RG altered the pasting properties, improved the viscoelastic, and increased the water mobility of ERS. The weight loss of ERS decreased from 71.40 % to 62.61 %, while the degradation temperature increased from 290.48 °C to 296.25 °C as the RG content increased from 0 % to 12 %. The complex index of extruded starch-glutelin complexes significantly elevated from 10.40 % to 35.81 % when RG content increased from 6 % to 12 %. Fourier-transform infrared spectra confirmed that RG interacted with starch via Maillard reactions, and the binding strength between RG and starch was enhanced at a higher RG content. Furthermore, results of rheological property and chemical interactions demonstrated that hydrogen bonding, hydrophobic, and electrostatic interaction were formed between RG and starch during extrusion. In summary, the obtained results of this study can further enrich the theory of starch-protein interactions and show the possibility of RG applied in the extruded starchy foods.
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Affiliation(s)
- Xiaoshuai Yu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Lishuang Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Junjie Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Zhenguo Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Kexin Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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28
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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29
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Yu X, Wang L, Zhang J, Duan Y, Xin G, Tong L, Xiao Z, Wang P. Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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30
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Patruni K, Rao P. Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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31
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Montemurro M, Verni M, Rizzello CG, Pontonio E. Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods 2023; 12:foods12030485. [PMID: 36766014 PMCID: PMC9914809 DOI: 10.3390/foods12030485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/17/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (-10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy
- Correspondence: ; Tel.: +39-0649912789
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
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32
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Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010179. [PMID: 36615374 PMCID: PMC9822054 DOI: 10.3390/molecules28010179] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022]
Abstract
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.
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Guo Q, Li YT, Cai JH, Ren CW, Farooq MA, Xu B. The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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34
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Yu X, Zhang J, Wang L, Duan Y, Wang Z, Xiao Z, Wang P. Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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35
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Abhilasha A, Kaur L, Monro J, Hardacre A, Singh J. Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food Chem 2022; 395:133516. [DOI: 10.1016/j.foodchem.2022.133516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 05/10/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
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Tarahi M, Shahidi F, Hedayati S. Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites. Gels 2022; 8:693. [PMID: 36354601 PMCID: PMC9689853 DOI: 10.3390/gels8110693] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/12/2022] [Accepted: 10/22/2022] [Indexed: 08/27/2023] Open
Abstract
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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Addition of amino acids modulates the in vitro digestibility of corn starch. Carbohydr Polym 2022; 293:119745. [DOI: 10.1016/j.carbpol.2022.119745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 05/30/2022] [Accepted: 06/15/2022] [Indexed: 11/18/2022]
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38
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Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym 2022; 293:119735. [DOI: 10.1016/j.carbpol.2022.119735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
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39
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Kuang J, Huang J, Ma W, Min C, Pu H, Xiong YL. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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40
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Ji S, Xu T, Liu Y, Li H, Luo J, Zou Y, Zhong Y, Li Y, Lu B. Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel. Carbohydr Polym 2022; 295:119827. [DOI: 10.1016/j.carbpol.2022.119827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/30/2022] [Accepted: 06/30/2022] [Indexed: 11/15/2022]
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41
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Li X, He Y, Wang J, Liu H. Effect of fructooligosaccharides on retrogradation of instant rice. STARCH-STARKE 2022. [DOI: 10.1002/star.202200061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xuyang Li
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Yutang He
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jian Wang
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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Wu J, Xu S, Yan X, Zhang X, Xu X, Li Q, Ye J, Liu C. Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch. Foods 2022; 11:foods11111601. [PMID: 35681350 PMCID: PMC9180377 DOI: 10.3390/foods11111601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 01/21/2023] Open
Abstract
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xiaoyan Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xingfeng Xu
- Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Qian Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China;
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
- Correspondence:
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
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Zhang W, Huang Q, Yang R. Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and
in vitro
digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenbin Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Qicheng Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
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Xu H, Zhang S, Yu W. Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107359] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Shi S, Wang E, Li C, Cai M, Cheng B, Cao C, Jiang Y. Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice. Front Nutr 2022; 8:758547. [PMID: 35096925 PMCID: PMC8793496 DOI: 10.3389/fnut.2021.758547] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Accepted: 12/13/2021] [Indexed: 11/13/2022] Open
Abstract
Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.
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Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Enting Wang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chengxuan Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Mingli Cai
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bo Cheng
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Cougui Cao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Jingzhou, China
| | - Yang Jiang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
- *Correspondence: Yang Jiang
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Xie F, Zhang H, Xiong Z, Wu Y, Ai L. Effects and mechanism of sucrose on retrogradation, freeze-thaw stability, and texture of corn starch-tamarind seed polysaccharide complexes. J Food Sci 2022; 87:623-635. [PMID: 34997939 DOI: 10.1111/1750-3841.16006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/13/2021] [Accepted: 11/16/2021] [Indexed: 11/27/2022]
Abstract
In this work, we investigated the effects of sucrose (0%-30%, w/w) on the pasting properties, retrogradation, freeze-thaw stability, texture, and the possible interaction with corn starch-tamarind seed polysaccharide (CS-TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS-TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze-thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross-link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch-based products, such as glue pudding and other starch desserts.
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Affiliation(s)
- Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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47
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Park J, Woo SH, Park JD, Sung JM. Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles. J Food Sci 2021; 86:5188-5199. [PMID: 34755896 DOI: 10.1111/1750-3841.15956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 12/01/2022]
Abstract
To use rice flour as an ingredient in gluten-free noodles, improved texture properties such as increased hardness and reduced adhesiveness are required. We investigated the physicochemical characteristics of rice flour obtained by fermenting japonica rice with koji, determined the pasting and textural properties of the resulting gel, and suggested a method for producing gluten-free noodles. Koji-fermented rice flour was obtained by fermenting rice grains for 24 and 48 h. Koji fermentation reduced the protein and ash content of the rice and lowered the pH. The change in amylose content was not significant, but the short-to-long-chain ratio of amylopectin increased. Changes in the structural and compositional characteristics facilitated swelling of the rice flour and starch leaching. Variations in the gelatinization and hydration properties of the rice flour increased its peak viscosity and gel hardness, and reduced its gel adhesiveness. Noodles made from koji-fermented rice flour have improved physical features, such as modified textural properties resulting from a gel texture and increased whiteness, indicating that koji-fermented rice flour is a desirable noodle ingredient for gluten-free foods.
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Affiliation(s)
- Jiwoon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Seung-Hye Woo
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jong-Dae Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jung Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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Santagata G, Zannini D, Mallardo S, Boscaino F, Volpe MG. Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient. Foods 2021; 10:foods10112585. [PMID: 34828864 PMCID: PMC8619524 DOI: 10.3390/foods10112585] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/16/2023] Open
Abstract
This study shows the chemical-physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA).
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Affiliation(s)
- Gabriella Santagata
- National Research Council, Institute of Polymers, Composites and Biomaterials, Via Campi Flegrei 34, 80078 Pozzuoli, Italy; (G.S.); (D.Z.); (S.M.)
| | - Domenico Zannini
- National Research Council, Institute of Polymers, Composites and Biomaterials, Via Campi Flegrei 34, 80078 Pozzuoli, Italy; (G.S.); (D.Z.); (S.M.)
| | - Salvatore Mallardo
- National Research Council, Institute of Polymers, Composites and Biomaterials, Via Campi Flegrei 34, 80078 Pozzuoli, Italy; (G.S.); (D.Z.); (S.M.)
| | - Floriana Boscaino
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy;
| | - Maria Grazia Volpe
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy;
- Correspondence: ; Tel.: +39-33885-45393
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Li C, Hu Y, Zhang B. Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106744] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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